In a small bowl, mix together dry ingredients [flour –> salt]. In a larger bowl, cream together the bananas, butter and sugars. Add the egg + vanilla. Then add in the dry ingredients. Lastly, fold in chocolate chips + pecans. Drop rounded tablespoons on a buttered baking sheet and bake for 14-18 minutes @ 350* until golden. Enjoy hot out of the oven, or wrap them up for a sweet thank you.

While in the kitchen, a whipped up a double batch of Green Goddess Summer Pesto, and then proceeded to stick all of it in the freezer to take with me to school. I didn’t even dip my finger in… but my dad did and exclaimed, “This is damn good!”.

I hope I have the time to cross them all off between working Fri + Sat, running, laundering, packing, and any other spontaneous activities that come up during my last few days on the cool, Redwood coast.

The excitement is exponentially increasing as the Healthy Living Summit draws closer; T-1 week ‘til I depart for Chicagooo! Remind me if you’re going : )

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Comments

Ahh I can’t believe you’re heading back to school soon! This summer has passed by so quickly. I’m glad I don’t have to go back, although I’m starting to feel like being a student forever might be a good idea.